Custard Jam Tart

Open freeze an extra pastry case , then pack the middle with crumpled absorbent kitchen paper, put in a polythene bag and freeze . Cook from frozen when required.


  • 225 g plain flour
  • pinch of salt
  • 100 g margarine
  • 2-3 tbsp cold water


  • 2 tbsp jam
  • 600 ml milk
  • 50 g caster sugar , plus extra to sprinkle
  • 4 egg yolks
  • few drops vanilla essence
  • 1/2 tsp grated nutmeg

Cooking Process

  1. Sift the flour and salt into a bowl.
  2. Cut the margarine into small pieces and rub in until the mixture resembles fine breadcrumbs .
  3. Add the water and mix to form a dough.
  4. Knead very lightly , roll out on a lightly floured surface and use to line a 20 cm/ 8 inch fluted flan ring placed on a baking tray.
  5. Prick the base with a fork and bake blind in a moderately hot oven for 10 minutes.
  6. Spread the jam evenly over the pastry.
  7. Heat the milk over a low heat until lukewarm, then beat in the sugar , egg yolks and vanilla.
  8. Pour over the jam , sprinkle the nutmeg on top and bake in a moderate oven for about 1 hour until firm.
  9. Serve either hot or cold, sprinkled with a little extra caster sugar.

Custard Jam Tart

Bon Apetite!

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Custard Jam Tart